Lactose
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Lactose, also known as milk sugar, is a non-fermentable sugar used by homebrewers to add sweetness, smooth mouthfeel, and creamy body to beer. Because brewer’s yeast can’t digest it, lactose remains in the final beer, providing residual sweetness without increasing alcohol content.
This ingredient is most famously used in milk stouts, but it also plays a role in modern pastry stouts, fruit creamsicles, milkshake IPAs, and even some sour beers. Lactose smooths out sharp flavors and balances high-roast or acidic notes, resulting in a rounder, softer finish.
Use during the boil to ensure proper mixing and sanitation. A little goes a long way. Start small and taste your way to balance!
Usage Details:
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Form: Fine powder
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Typical Usage Rate: 4–8 oz per 5-gallon batch (up to 1 lb for very sweet styles)
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Fermentability: Non-fermentable by brewer's yeast
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Flavor Impact: Adds sweetness, creaminess, and softens harsh flavors
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Ideal For: Sweet stouts, pastry stouts, milkshake IPAs, fruited sours
Lactose FAQ
What does lactose do in beer?
Lactose adds residual sweetness, body, and a creamy mouthfeel. It’s ideal for balancing bitter, roasted, or tart flavors in beers like milk stouts or fruited sours.
Is lactose fermentable?
No. Most brewer’s yeast strains can’t break down lactose, so it stays in the beer, adding sweetness and thickness without contributing to alcohol.
When do I add lactose during brewing?
Add it during the last 10–15 minutes of the boil so it fully dissolves and sanitizes. Avoid adding it post-fermentation, as it can leave grainy residue or sanitation risks.
Can I use lactose in extract brewing?
Absolutely. Lactose is easily incorporated into extract recipes. Just add it during the boil. It’s one of the simplest ways to modify mouthfeel and sweetness without affecting fermentation.
Is lactose safe for lactose-intolerant drinkers?
No, lactose remains in the finished beer and can cause discomfort for those with lactose intolerance. Be sure to label beers containing lactose clearly for others.
